Parmesan Encrusted Salmon Sticks

This is a fantastic recipe I tripped over when my husband and I were starting to eat more Mediterranean-style foods.  Seafood became a regular staple at meals, salmon quickly topping the new favorites list.  I found this recipe on themediterraneandish.com and wanted to share with you all!  I’ve swapped out white flour for wheat flour, but otherwise it is the same.  Enjoy!

Set oven to 450

1.5 – 2 lbs. of center cut salmon, skinned
Extra Virgin Olive Oil (EVOO)
Salt
1 tsp black pepper
1 tsp dried oregano
1 tsp paprika
1/2 cup wheat flour
1 egg, beaten (w/ Tbsp of water)
1/2 cup breadcrumbs
1/2 cup fresh grated Parmesan cheese
Lemon zest of one lemon

Pat fish fillet dry, and season with a little Kosher or Himalayan salt.  Cut into sticks (1-1 1/2″ thick to 3″ long).  In a small bowl, combine pepper, oregano & paprika.  Season both sides of the sticks with spice mixture.  Make a dredging station = wheat flour bowl, egg wash bowl, bread crumbs and Parmesan cheese bowl.  Add lemon zest to the bread crumbs & Parmesan cheese bowl.

Brush baking sheet with EVOO.  Coat fish in flour, then egg wash, then bread crumbs/cheese, and place on baking sheet.  Bake in 450 oven for 12-14 min., depending on the size of the sticks.  I typically do 12 min, then reheat leftovers.

My husband loves these served with a Tahini or Tzatziki sauce dip, or Sriracha mayo.  Enjoy!

Picture credited to themediterraneandish,com